Coffee and Walnut Cake with Mocha Frosting

Ingredients:

150 mls sunflower oil 

150 mls full-fat milk

3 eggs

2 tbsp instant coffee mixed with 2 tbsp boiling water to a paste

200 g self-raising flour

1 tsp baking powder

120g caster sugar

50 g walnuts chopped (optional)

For the Mocha Frosting

2 large tbsp. chocolate spread

100g cream cheese 

3 large tbsp. icing sugar

1 tbsp instant coffee mixed with 1 tbsp boiling water

Walnuts to decorate

Method:

Preheat your oven to 180C/gas 4.  Prepare 2 round victoria sandwich tins (20 cm) by either greasing with butter and flour or lining with greaseproof paper. 

Into a large mixing bowl place all dry ingredients, sieving each to make sure there are no lumps.  Add the chopped walnuts and mix a little.  Measure out all wet ingredients into a large pouring jug and give a whisk to ensure the eggs are well mixed.  Add the wet to the dry and give a quick mix until well combined.  Now pour out into the prepared cake tins and level out. Place in the oven at 180C/gas 4 or AGA Baking Oven top runner,  (two oven AGA fourth runner Roasting Oven with Cold shelf on the second runners) for 20-25 minutes, checking half way through and adjusting the timing.

While the cake is cooking you can make the frosting by placing all the frosting ingredients into a bowl and mixing well together until a smooth cream.  Set aside until the cake has cooled, then decorate. Slice and enjoy with a cup of coffee.